Friday, October 26, 2012
Chinese New Year Workshop 2013 Menu 28
Dates and Schedules:
Tampines West CC 178/01/2013 1930hrs-2200hrs
Yio Chu Kang CC 18/01/2013 1930hrs-2200hrs
Serangoon CC 22/01/2013 1930hrs-2200hrs
Siglap CC 23/01/2013 1400hrs-1630hrs
Punggol 21 CC 23/01/2013 1930hrs-2200hrs
Cairnhill CC 26/01/2013 1400hrs-1630hrs
Jalan Besar CC 28/01/2013 1930hrs-2200hrs
Please register online where possible.
How to register online
· Search the respective CC of your choice.
· Click “courses” search via calendar and look for class based on the above time table.
· Check that menu written on Remarks column is the same as this brochure
· Make registration from there with confirmation through payment via credit card.
Registration Via Any CC nearest to you:
First please go online via the self use computer stations at the CC u are in to look for the course at the other CC’s website.
Note the course code number below workshop title, it should read C2007xxxx
Over the counter, quote the CC of your choice, date of workshop and course code number to the customer service officer. Payment must be done immediately upon registration or transaction will be void.
*No Phone reservations allowed.
**Registration online without payment will result in your name being automatically delisted from CC’s attendance list. As such, the CC reserves the right to open up the space to the next participant with confirmation through immediate payment. In the event of a fully booked class, admission will be at the discretion of the CC and Instructor.
**Please always check and bring your printed receipt on the day of workshop in case of any discrepancies that may arise. Only valid receipts will be accepted by CCs.
***In the interest of fairness and safety to other participants, PA CCs policies do not allow children or unregistered accompanying persons in the cooking workshops. All participants (12yrs and above) must be registered before workshop starts and attendance will be taken. Non registered accompanying persons will be requested to wait outside of the CCs kitchen.